My second attempt making these type of biscottis. More airy and crisp (probably due to the eggs), not as dense as my previous recipe. I will attempt my old recipe again and post it when I get the chance. No matter which recipe you use, it's still a great combination--chocolate and hazelnut!!
2 cups unbleached all-purpose flourPreheat oven to 350F. Line two large baking sheet with parchment paper. Set aside.
1/4 C whole wheat flour
1/4 cup dutch-processed cocoa powder
1 tsp baking soda
1 (if you like it a little on the sweeter, add 1/2 C. Personally, I will use 1 1/4 C next time) cups granulated sugar
1 tsp kosher salt
1 1/2 cups (about 8 ounces) blanched hazelnuts, coarsely chopped
12 oz semisweet or bittersweet chocolate chunks
4 large eggs, at room temperature
Whisk the flour, cocoa, baking soda, salt.
Beat the whole eggs, and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Add the flour mixture and fold in. When it's well combined, add in the nuts and chocolate using a large spatula.
Using the spatula as a guide, drop the dough by spoonful into a 4-inches wide and 18-inches long log directly onto the parchment paper. Slightly flatten it to 1/2-inch thick. Repeat. Leave 2 inches space between logs because they will puff up. Please note that wherever the batter falls, it will stay. This stuff is super sticky and thick!
Bake. If using a pan for each log, rotate pan halfway through, until logs are just firm to the touch, 20-25 minutes. Transfer baking sheets to a wire rack to cool completely, about 20 minutes.
When the logs are cool enough to handle, use a serrated knife to cut biscotti log on the diagonal, into 1/4-inch thick, up to 3/4-inch thick.
Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down on the rack. Bake until biscottis are firm to the touch and completely dry. They may look wet, but they will be done probably 10 to 15 minutes. They will also dry out as they cool so don't worry about them looking or feeling too moist when you take them out.
Remove pans from the oven. Let biscottis cool completely on the rack. They can be kept in an airtight container at room temperature for up to 2 weeks.